In a small sauce pan, heat olive oil over medium-low heat. Add onion, garlic, and ginger. Cook for 2-3 minutes and add in curry powder (I use a high quality Thai Curry powder or make my own.) Let cook for another minute.

Stir in tomatoes and coconut milk, bring to a boil, and then reduce to a simmer. Let cook simmer for 10-15 minutes. Remove from heat and blend with an immersion blender (you can also skip this step if you want it chunky.)

Combine sweet potatoes, onions, soy sauce, salt, egg white, and flour. Batter will still be sticky but should hold together. Heat a pan over medium heat and a a touch of oil (I used stainless steel and had to use about two tablespoons of oil.

Scoop out two tablespoons of sweet potato and place it in pan, smashing into a ½" thick circle. Cook on eat side until golden brown, 6-8 minutes. Remove from pan and place on a paper towel to drain.

During all of this, fry or poach an egg. This resembles the closest way I poach an egg.

To assemble, lay sweet potato cakes, followed by tomato sauce, egg, and cilantro to garnish.

*The sweet potato batter can be mixed and store overnight as well.

Recipe by Naturally Ella at http://naturallyella.com/2012/03/19/sweet-potato-cakes-with-curried-tomato-sauce-and-poached-egg/